|Modern Practical Bread Baker|
|by Robert Wells|
Published in the early 1900s, Robert Wells's "Modern Practical Bread Baker" is a complete reference to all aspects of bread baking, providing usef...
Results 51 - 60 of 322 for buttermilk wheat bread
Mix all together and put into bread pans. Bake at 325 degrees for 1 hour. Yields: 11 loaves.
Preheat oven to ... a fork. Add buttermilk, if too ... Form a circular loaf. Cut a deep one inch cross in the top. Bake on a cookie sheet for 50 minutes.
Mix everything together. ... for 1 hour. Use small bread pans. Cool on rack for 15 minutes, then remove from pans and continue to cool at room temperature.
In a large mixing bowl, combine flour, wheat germ, wheat bran, ... mixing bowl, combine buttermilk, honey and ... Cool for moister bread, wrap and ... 1 loaf, 18 slices.
In a 6 ... together the flour, wheat germ, baking powder, ... bowl, combine the buttermilk, honey and ... turn out on a rack. Cool thoroughly. Makes 1 loaf.
TIPS: You may ... Increase yogurt or buttermilk to form a ... a bowl, combine wheat flour and all-purpose ... minutes or until bread is golden brown ... cheese. 1 loaf bread.
Combine dry ingredients. ... pressure with cool water. Remove cover, run spatula between bread and mold to loosen, invert on cake rack. Serve hot or cold.
Combine first 5 ... at 300 degrees for 1 1/2 hours or until bread tests done. Remove from oven, let stand a few minutes, then turn the loaf out on a rack.
Combine first 3 ingredients. Sift next 4 ingredients and add to mixture. Add liquids and egg. Mix until blended. Bake in greased pan for 25 minutes ...
Mix and divide in 4 flat loaves. Bake 15-20 minutes at 400 degrees.
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